Apricot Raspberry Pie Recipes

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APRICOT RASPBERRY PIE



Apricot Raspberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Picnic     Thanksgiving     Raspberry     Apricot     Summer     Family Reunion     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups sugar
Pastry dough
1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
1 1/2 cups raspberries (7 ounces)
1 large egg, lightly beaten

Steps:

  • Place a baking sheet in middle of oven and preheat oven to 450°F.
  • Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining piece of dough into an 11-inch round.
  • Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
  • Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
  • Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.

APRICOT-BLACKBERRY PIE



Apricot-Blackberry Pie image

Blackberries became my favorite fruit after I harvested them from my grandfather's yard in Greece. I mix them with apricots to make the pie of my dreams. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup unblanched almonds, toasted
2-1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 tablespoons cream cheese
3/4 cup plus 2 tablespoons buttermilk
FILLING:
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
5 cups peeled and sliced fresh apricots
1-1/2 cups fresh blackberries
EGG WASH:
1 large egg
1 tablespoon water
Coarse sugar

Steps:

  • Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight., In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy., Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes., Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 506 calories, Fat 19g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 316mg sodium, Carbohydrate 77g carbohydrate (41g sugars, Fiber 5g fiber), Protein 10g protein.

IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

With a can of this and a jar of that, you can keep these ingredients on hand for easy and delicious apricot pie anytime.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 9

1/2 cup Original Bisquick™ mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
  • Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

RASPBERRY AND APRICOT RUGELACH



Raspberry and Apricot Rugelach image

A yummy and extra fruity version of this traditional cookie.

Provided by MARBALET

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
¾ cup white sugar
1 cup chopped walnuts
¾ cup dried apricots, chopped
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup seedless raspberry preserves
1 tablespoon milk

Steps:

  • In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
  • With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
  • Line 2 large baking sheets with foil and grease foil.
  • On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
  • Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g

APRICOT-RASPBERRY FRANGIPANE TART



Apricot-Raspberry Frangipane Tart image

A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h10m

Yield Makes one 10-inch tart; Serves 8 to 10

Number Of Ingredients 17

1 large egg yolk
2 tablespoons ice water
1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
Large pinch of fine salt
1 stick cold unsalted butter, cut into small pieces
7 ounces almond paste (3/4 cup packed)
1/4 cup sugar
1/4 teaspoon fine salt
1 stick unsalted butter, lightly softened
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup cake flour (not self-rising)
4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
1 cup raspberries (20 to 25)
2 tablespoons apricot preserves
1 tablespoon water

Steps:

  • Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
  • Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
  • Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
  • Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
  • Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
  • To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING



Apricot-Raspberry Pie with Hazelnut Streusel Topping image

Categories     Berry     Fruit     Nut     Dessert     Bake     Raspberry     Apricot     Summer     Family Reunion     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Streusel Topping:
1/2 cup all purpose flour
1/2 cup hazelnuts (about 2 1/2 ounces)
1/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges
1 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 1/2-pint basket raspberries
Flaky Pie Crust disk

Steps:

  • For streusel topping:
  • Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
  • For filling:
  • Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
  • Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
  • Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.

APRICOT AND BERRY TART



Apricot and Berry Tart image

This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

6 apricots (about 12 ounces), pitted and cut into eighths
3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
8 tablespoons sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup whipped cream (optional)

Steps:

  • Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
  • In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
  • Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

APRICOT & RASPBERRY TART



Apricot & raspberry tart image

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 6

3 large sheets filo pastry (or 6 small)
2 tbsp butter , melted
3 tbsp apricot conserve
6 ripe apricots , stoned and roughly sliced
85g raspberries
2 tsp caster sugar

Steps:

  • Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
  • Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
  • Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

APRICOT & RASPBERRY BUCKLE



Apricot & raspberry buckle image

Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Dessert, Lunch, Treat

Time 1h15m

Number Of Ingredients 9

175g self-raising flour
200g softened butter
2 tbsp demerara sugar
2 tsp cinnamon
175g caster sugar
3 eggs
2 tsp vanilla extract
6 apricots , stoned and sliced
200g raspberry , fresh or frozen

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
  • Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
  • Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium

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From annabelandgrace.com


PIE LOVE YOU: APRICOT RASPBERRY PIE #24 - BLOGGER
2010-06-08 Apricot Raspberry Pie (Adapted from Gourmet Magazine 2002) INGREDIENTS: 1/4 cup flour 1 1/4 cups sugar 1 1/2 lb firm-ripe apricots (about 8 large), cut into 1/2-inch-thick wedges 1 1/2 cups raspberries 1 teaspoon almond extract 1 tablespoon butter Glaze 1 large egg, lightly beaten Double Crust recipe(I used the same butter crust I used here) DIRECTIONS: …
From pieloveyou.blogspot.com


APRICOT PIE RECIPE WITH HOMEMADE FILLING - 2022 - MASTERCLASS
2022-03-09 Written by the MasterClass staff. Last updated: Mar 9, 2022 • 3 min read. This fresh apricot pie, which pairs a thick, sweetened apricot filling with a buttery pie crust, is the ultimate way to make the most of your stone fruit haul at the farmer’s market.
From masterclass.com


APRICOT-RASPBERRY PIE - RECIPE | COOKS.COM
2013-05-27 Transfer streusel to bowl and refrigerate. FOR FILLING: Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries. Roll out pie-crust disk on lightly floured surface to 12 1/2 inch round/ Transfer crust to 9 inch diameter glass pie dish.
From cooks.com


OLD FASHIONED APRICOT PIE - EAST OF EDEN COOKING
2017-06-29 1T. demerara sugar. Cover a large sheet pan with parchment. Heat the oven to 425°. Remove one piece of pie dough from the refrigerator. With a floured rolling pin on a lightly floured work surface roll out the bottom pie crust dough approximately 1/8” thick. Measure, cut and line a 9” pie pan with the dough.
From eastofedencooking.com


APRICOT RASPBERRY PRESERVES, REFRIGERATOR APRICOT PRESERVES
2014-07-25 1. In the bowl of a food processor add: pitted apricots, 1 tsp lemon juice and 1/3 cup sugar and pulse several times or until the apricots are coarsely chopped. 2. Transfer the apricot mixture to the stove and lightly boil over medium heat, uncovered for 10 minutes, stirring occasionally to prevent scorching.
From natashaskitchen.com


APRICOT RASPBERRY PIE RECIPE
Directions. Step 1 Place a baking sheet in middle of oven and preheat oven to 450°F. Whip together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/
From friendseat.com


RASPBERRY APRICOT PIE RECIPE - COOKEATSHARE
Defrost, drain raspberries and save 1/2 c. juice. Place liquid removed apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 min - watch ...
From cookeatshare.com


APRICOT PIE - HOUSE OF NASH EATS
2021-06-25 Filling. Preheat oven to 375 degrees F. Roll out the bottom crust on a floured surface then transfer to a 9-inch regular pie plate. Combine washed, pitted, and sliced apricots in a large bowl with the sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
From houseofnasheats.com


BEST DRIED APRICOT PIE RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


STRAWBERRY-APRICOT PIE — DOMENICA COOKS
2012-06-20 2. Heat the oven to 425° F. 3. In a large bowl, gently mix together the strawberries, apricots, lemon juice, sugar, flour, cinnamon, and nutmeg. Set aside. 4. Remove the dough from the refrigerator. Roll the larger piece into an 11-inch disk and gently press it into a 9-inch pie plate, leaving the overhang.
From domenicacooks.com


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